Chicken, Spinach & Manchego Cheese Wraps

photo credit (c) by Tristan Sullivan

Recently, a friend of mine (who I met during VIPLYF Winter 2017) had challenged me to create a 40/30/30 recipe that would work with her unique situation – she doesn’t cook and has the bare minimum kitchen appliances (a small stove and a microwave), and absolutely adores manchego cheese and quesadillas. Knowing that traditional flour tortillas are very high in fat (and combining this with manchego would be a big no-no) and she didn’t like American-made tortillas, I decided to create a wrap that was easy to make, mimicked the taste of a quesadilla, and included manchego cheese!

After playing around with ingredients on MPF during my lunch break, I was able to create this simply easy, yet delicious wrap. Not only was I happy with the results, but so was my friend!

The best part was the fact that these are great either hot or cold (I think I ate these for breakfast for over 2 weeks straight!).

I’ll be playing around with more wrap ideas soon!

(makes 16 wraps)

8 sheets whole wheat lavash bread (Whole Foods brand-recommended) (about 1 1/2 packages)
8 oz. manchego cheese, grated
1.5 lbs oven-roasted chicken breast
1 6 oz. bag of fresh baby spinach
1 tbsp. canola oil

  1. Cut lavash bread in half (you should have 16 rectangles).
  2. Cut chicken breast in small 1/4-inch cubes
  3. Grate manchego cheese.
  4. Brush one side of each piece of bread with oil, then place oil-side down on a cutting board, plate, or aluminum foil
  5. Sprinkle manchego evenly on each piece of bread.
  6. Place a handful of spinach and equally divide per piece of bread.
  7. Measure out 41g of chicken and add to each piece of bread, spreading out into a thin, even layer
  8. Roll each piece of bread lengthwise so that all the filling stays inside the bread.
  9. Using a panini press, cook for 4-5 minutes until the outer bread is crispy and cheese has melted
    • Alternative cooking:
      1. Bake in a toaster oven at 350 degrees F for 4-5 minutes
      2. Cook on a stove top under medium-high heat, pressing with a spatula for 4-5 minutes on each side, until golden brown and cheese is slightly melted.



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